Energy (kJ) Content of Vegetables
(141 - 150)
107 kj
(per 100 g edible portion)
Hana-nira (scape and flower bud, raw)
23 kj
(per 20 g edible portion)
Eggplant Pickle (nukamiso-zuke)
8 kj
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
11 kj
(per 10 g edible portion)
Daikon, Japanese radish, Pickle (hoshidaikon-zuke)
170 kj
(per 150 g edible portion)
Garland chrysanthemum (leaves, boiled)
12 kj
(per 12 g edible portion)
Sweet pepper (fruit, raw)
34 kj
(per 30 g edible portion)
Kyona (salted pickles)
322 kj
(per 285 g edible portion)
Cucumber, Pickle (nukamiso-zuke)
5 kj
(per 5 g edible portion)
Chrysanthemum (petals, raw)
373 kj
(per 660 g edible portion)
Cauliflower (inflorescence, raw)
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